So I'm back in London from my epic trip to France. It's been a few weeks...
obviously, my my hair's a little different now, but I can still eat as
much Comté as I want! I'm at Borough Market right now, they've got Comté
here -- Let's go grab some!
So the plan is to get the Comté, take
it home, and cook with it.
You guys remember when I was in the Jura, France
a few videos back, right? You know, hanging out with a bunch of cows. I asked
my new friends in France how they prefer to eat Comté.
It's easy, it's a fondue.
Okay! Way to eat Comté cheese number one:
It seems to be a favorite and I had it prepared for me twice while I was in France for
this trip, so I'll show you those recipes.
This is Norbert, he starts his fondue
with diced garlic, then cuts up the Comté straight into the pot.
He then adds a bit of white wine and puts it on the fire.
So, you use two different kinds of white wine and two different
wheels of Comté; each thing adds a different flavor and aroma to the fondue.
Once it's well melted, he adds a bit more Vin Jaune, then some baking soda, which
gives it the desired texture. He decorates the top with some black pepper
and dried herbs.
And to eat this, you'll dip cubes of bread in it.
And with this kind of view, at Norbert's La Petite Échelle, I swear, everything tastes better.
Now let's visit the home of Gérard. He's a farmer in the Jura and he welcomed me in his kitchen.
He starts his fondue with a bit of butter, then adds grated Comté and, of
course, some white from the Jura.
As it melts, he adds a bit of Mirabelle (plum liqueur),
some nutmeg....well, some people aren't a fan of adding the nutmeg,
and garlic powder.
Then voila!
But Gérard insists he can't call
this his all-time favorite preparation of Comté...
Just on a cheese board! Very simple, maybe with a bit of bread. To fancy up your
cheese board, you can make some like spiced or sweet nuts!
So I recommend these sweet hazelnuts. I got this recipe from fellow Comté lover, Nicki Sizemore.
Get a couple of hazelnuts and toast them,
then rub off the skins.
Combine maple syrup, honey, vanilla extract, and a pinch of salt in a
saucepan, and bring to a boil. Mix with the hazelnuts and let cool. Add this to
your cheese board. Simplicity. Delight.
The other way took to cook with Comté:
it's very simple, it's a slice of bread with Comté on the grill.
You can also melt it
with another dish, like this Comté Asparagus Risotto. And I feel like I
would be remiss if I didn't mention that Comté goes very well with wine,
especially white wines from the Jura region.
Isn't that right, Tas?!
Wine from the Jura, in particular the white grapes from the Jura,
Chardonnay and Savagnin, pairs very well. You really have a kind of marriage.
-Cheers! -Cheers! Comté! -To Comté -To Comté.
Keep it quirky, ya'll. If you need me, I'll be eating Comté.
Delicieux, yummy yummy. Next month, I'll show you the step by
step recipe for my new favorite Comté recipe: Comté Current Scones. Yeah, you can
bake with the stuff! You don't want to miss it.
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